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Grape, Avocado, and Baby Kale Salad with Quinoa

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 2 large or 4 small servings


  • 3/4 cup dry quinoa
  • 4 heaping cups baby kale (or chopped curly kale, or you can substitute baby spinach or mesclun)
  • 1/2 cup grapes, halved
  • 1/2 cup blueberries
  • 1 cup raw beets, grated or finely diced
  • 1 cup cucumber, diced
  • 1 large Hass avocado, cubed
  • 3-4 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil, or to taste
  • Sea salt and black pepper to taste


  • Rinse the quinoa through a fine sieve under running water for about a minute. Transfer the quinoa and 1 1/2 cups water to a 2 quart saucepan. Bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes. Fluff the quinoa gently with a fork, re-cover, and allow it to steam for 5-10 minutes. This step can be done a few hours in advance, or you can cook the quinoa a day or two in advance and store it in an airtight container in the fridge until you're ready to make the salad.
  • When the quinoa is ready, add it, along with all other ingredients, to a mixing bowl. Taste and adjust the vinegar, olive oil, salt and pepper to taste. Serve.